Turkey Pies with Mashed Potato-Asiago Topping
By á-3672
Ingredients
- * teaspoons olive oil
- 2 * 2 teaspoons butter
- 2/3 * 2/3 cup finely chopped yellow onion
- 1/3 * 1/3 cup minced shallots (about 3)
- 3/4 * 3/4 cup frozen petite green peas
- 2 * 2 tablespoons dry white wine
- 3 * 3 cups diced cooked turkey
- 1 * 1 tablespoon chopped fresh flat-leaf parsley
- 1 * 1 tablespoon chopped fresh sage
- 1 1/2 * 1 1/2 cups fat-free, less-sodium chicken broth
- 2 * 2 tablespoons all-purpose flour
- 3/4 * 3/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper, divided
- 3 * 3 cups refrigerated mashed potatoes (such as Simply Potatoes)
- 1/2 * 1/2 cup (2 ounces) finely grated Asiago cheese
- * Cooking spray
Details
Servings 6
Preparation
Step 1
Preheat oven to 400°.
Heat oil and butter in a large nonstick skillet over medium heat. Add onion and shallots; cook for 6 minutes or until tender, stirring frequently. Add peas and wine, and cook 2 minutes. Add turkey, parsley, and sage. Combine broth and flour in a small bowl, and stir well with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Stir in salt and 1/8 teaspoon freshly ground black pepper.
Combine the remaining 1/8 teaspoon pepper, mashed potatoes, and cheese in a small bowl. Spoon turkey mixture evenly into each of 6 (8-ounce) ramekins coated with cooking spray. Top each evenly with the potato mixture. Place ramekins on a baking sheet. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand for 8 minutes before serving.
You'll also love
- Roast Leg of Lamb with 40 Cloves... 0/5 (0 Votes)
- Sun-Dried Tomato Crusted Pork... 0/5 (0 Votes)
- Turkey And Apricot Meatloaf 0/5 (0 Votes)
- Curried Sweet Potato-Apple Soup 0/5 (0 Votes)
- Turkey Cutlets with Pan Salsa 0/5 (0 Votes)
Review this recipe